Ingedients for 4 persons:

– 2 lbs, 1 kg beef chuck
– 3.5 tblsps, 1.8 oz, 50 g butter
– 1 onion
– 1 tblsp tomato paste
– 2 cups, 2 glasses, 50 cl white wine
– 2 cups, 2 glasses, 50 cl water
– 1 garlic clove
– 2 lbs, 1 kg carrots
– Thyme, bay leaf, salt, pepper

Preparation:

– In a pressure cooker, put butter and beef. Roast the beef at high heat.

– Add white wine and water.
– Add 1 carrot cut in slices. Peel the onion, and add it to the mix.
– Add 1 table spoon of tomato paste.
– Add 1 bay leaf, thyme, salt and pepper.

At this stage, this is what you should have:

– Close the pressure cooker, and cook for 1 hour.

– While the meat is cooking, cut the carrots in slices.

– After one hour, open the pressure cooker and add the carrots.
– Close the pressure cooker again and cook the carrots for 15 minutes.
– Open the pressure cooker, this is what you should get:

Cut the beef and serve it with the carrots and the stock.